Savor the rich and comforting flavors of this pressure-cooked pot roast, where tender beef mingles with aromatic spices, fresh herbs, and a luscious gravy infused with the sweetness of apple cider and the depth of red wine. A culinary symphony that will warm your soul.

Follow The Directions

01

Step

In a food processor, combine the onion, celery, baby carrots, mushrooms, and garlic. Pulse until coarsely chopped. (5 minutes)

02

Step

Generously coat the beef chuck pot roast with 2 tablespoons of olive oil. Season both sides with kosher salt and freshly ground black pepper. (5 minutes)

03

Step

Heat the remaining 2 tablespoons of olive oil in a pressure cooker over medium heat. Sear the roast until browned on all sides, about 2 to 3 minutes per side. Transfer the roast to a large plate. (10 minutes)

04

Step

Place the chopped vegetable mixture in the pressure cooker. Cook and stir until slightly softened, about 2 minutes. Stir in the sweet red wine and cook until the flavors combine, about 1 minute. Pour in the beef broth and apple cider. Stir in the fresh thyme sprigs and bay leaves into the sauce. (10 minutes)

05

Step

Place the roast back in the pressure cooker. Spoon the sauce over the roast, ensuring it is well coated. Cover and cook at high pressure according to the manufacturer's instructions, typically for 50 to 60 minutes. Remove from heat and allow the pressure to release naturally according to the manufacturer's instructions. (70 minutes)

For a richer flavor, consider browning the roast in a cast-iron skillet before transferring it to the pressure cooker.
Adjust the amount of mushrooms to your liking. Cremini or shiitake mushrooms work particularly well in this recipe.
If you don't have fresh thyme, you can substitute with 1 teaspoon of dried thyme. Similarly, 2 dried bay leaves can replace the fresh ones.
Serve the pot roast with mashed potatoes, creamy polenta, or crusty bread to soak up the delicious gravy.